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+ servings
smoking your first pork butt

Smoked Pulled Pork

Juicy smoked pulled pork butt spiced up with a knockout homemade BBQ sauce.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Resting Time 2 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 642kcal
Author Dean "Schuey" Schumann


  • 6 lbs Boston Butt or Pork Collar

Pork Rub:

  • 8 tbsp smoked paprika
  • 6 tbsp brown sugar
  • 3 tbsp salt flakes
  • 2 tbsp black pepper finely ground
  • 1 tbsp ground cumin
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ½ tsp cayenne powder

BBQ Sauce:

  • 1 cup ketchup
  • 1 ½ cup apple juice
  • ¼ cup apple cider vinegar
  • ½ cup brown sugar
  • 4 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • 3 tsp onion powder
  • 1 tsp salt
  • ½ tsp black ground pepper
  • ¼ tsp cayenne pepper


Pulled pork:

  • Remove any silver skin and hard solid pieces of fat, these will not render down during the cooking process.
  • Trim off most of the soft fat, you can leave some as this will render down.
  • Trim off any loose bits of meat as these will just dry up during the long cook.
  • Using a rub shaker, give the pork a generous coating of dry rub from approximately 12” above the meat. This just allows the rub to fall and coat evenly, as opposed to clumping and giving an uneven coverage.
  • Leave this to sit for around an hour while get the smoker ready, the dry rub will turn to what looks like a wet glaze this time.
  • Set up your smoker for high indirect heat using lump charcoal and some apple wood chunks for smoking.
  • Once the temps have stabilized at 300°F, put the meat in the smoker and insert an internal meat thermometer to track the temps.
  • After 2 hours into the smoke check the meat for any dry patches. If there are any, give the dry parts a spritz with apple juice. Keep checking every half hour after this and spritz if needed.
  • Once the internal temp reaches 160°F, wrap in foil and put back on the heat.
  • When the internal temp reaches 195°F, start probing the pork for tenderness. When you feel no resistance from sticking a metal skewer in, you know it will be time to rest.
  • Put this into a cooler wrapped in towels to keep hot for 2 hours.
  • After 2 hours has gone by, remove from the cooler and transfer to a tray, including all of the juices.
  • Pull the meat apart, removing and gristle of hard fat. Once all pulled apart, add a sprinkle of the dry rub and squirt of the BBQ sauce.
  • Serve.

To Serve:

  • In burgers with a fresh crunchy slaw to help cut through the smoky-sweet pork.
  • In tacos with some finely sliced lettuce, a drizzle of the BBQ sauce and some spicy mayonnaise.
  • On some loaded nachos, crunchy and filling but just the perfect comfort food.



Sodium: 3501mg | Calcium: 127mg | Vitamin C: 3mg | Vitamin A: 3706IU | Sugar: 35g | Fiber: 4g | Potassium: 1641mg | Cholesterol: 204mg | Calories: 642kcal | Trans Fat: 1g | Saturated Fat: 7g | Fat: 21g | Protein: 66g | Carbohydrates: 45g | Iron: 7mg